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Tofu Stackup

Makes: 4 servings
Start to Finish 30 mins
Tofu Stackup
Ingredients
  • 2  ears fresh sweet corn
  • 2 12 - 16  ounces  firm or extra-firm tofu, drained
  • 1/3  cup  yellow cornmeal
  • 2  teaspoons  chili powder
  • 1/2  teaspoon  salt
  • 3 - 4  tablespoons  olive oil
  • 1  medium red sweet pepper, seeded and sliced
  • 2  medium green tomatoes, sliced
  •  Lime wedges
  •  Fresh cilantro leaves (optional)
Directions

1. In a large saucepan cook corn, covered, in boiling salted water for 7 minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into four slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet. Add sweet pepper and green tomatoes to remaining oil in skillet; cook about 3 minutes until tomatoes are heated through and lightly browned and pepper slices are crisp-tender.

4. Cut corn from cobs. Place one slice of tofu on each of four serving plates. Top with half of the corn, pepper slices, and tomato slices. Top with remaining tofu slices and remaining corn, pepper, and tomatoes. Serve with lime wedges and fresh cilantro leaves, if desired.

Nutrition Facts (Tofu Stackup)
  • Servings Per Recipe 4,
  • cal. (kcal) 306,
  • Fat, total (g) 16,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 4,
  • sugar (g) 8,
  • pro. (g) 15,
  • vit. A (IU) 1749,
  • vit. C (mg) 58,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • sodium (mg) 382,
  • Potassium (mg) 691,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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